For boondi:
Mix flour, salt and cooking soda with little water and make a smooth batter (Like dosa batter). Heat oil in a heavy Kadai. Hold Boondi ladle with small round holes on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot oil. Stir with another laddle and remove when the boondis are fried. Do not over fry the boondi. It should be 3/4th fried. Remove and keep it aside. Repeat the same procedure for remaining batter.

For syrup:
Put sugar and water in a vessel and boil. Add colour and stir continously till it reaches one string consistency. Add cardamom powder and switch off the stove.

Mixing:

Add the Boondi to the sugar syrup. Mix it well. Fry in the ghee the cashew nuts broken into pieces, raisins, cloves and put it in the boondi mixture. Add kalkandu and once again mix well. Keep it for ten to fifteen minutes stirring it now and then.

Then mix it once again. Take small amount of this boondi mixture and put it in a plate. Make lemon size balls while the mixture is warm to hold. Again take some more mixture and put it in the plate and make ladoo. Finish all the boondies like this. Store it in a container.

Note: You will get 20 to 25 Laddu for the above measurement.

Related

Tags

16 Comments

Hi Kamala, the ladoos look awesome… looks just like the store bought ones… but sure these is better than those store bought ones :). your recipe seems to be easy too.. surely will try it… ladoos are in my list for a long time…

Thanks for you laddu recipe.I tried it today but the boondis turned dry and I coudn't catch laddoos in it. What Can I do to catch laddoos? I think there was no enough sugar syrup. thank you and HAPPY DIWALI!!!

I think you have kept the sugar syrup for long time in the stove. You can fry a cup of besan in two to three tablespoon of ghee and add it to the boondis alongwith two to three tablespoons of powdered sugar and make laddo.

We tried this today. The boondis were not soft like the store bought ones, instead it was crispy even after soaking in sugar syrup. Also, we were not able to catch laddoos even though we had enough sugar syrup in it. Please suggest..

I think you have overfried the boondies. Boondies should be fried for few seconds and when you remove it should be soft – not crispy like “Karaa Boondi”. If you overfry the boondies, then it will not get soaked and will not absorb the sugar syrup.

Hi,
I made the laddoos for Diwali. The sugar syrup which my mother used to make used to be “half-thread” consistency. This “soft-ball” consistency is new to me. But I tried your recipe and removed the syrup when it came to half-thread. And I added all the fried boondis immediately. When they were warm, I shaped the laddoos. Only 10-12 could be shaped. The rest of them cooled before I could shape and we had to eat “Sweet Boondi” !! What was my mistake?

Yes. Some people use half-thread consistency and the laddo will be very soft. My version is the next stage of sugar syrup and the laddo is slightly heavier than the other one. In your case, I think the sugar quantity is less or the boondis are overfried. When you overfry (i.e. crispy) the boondis will not soak in the syrup and you will not be able to make laddos.

My grandma used to make the best ladoos ever,but unfortunately I did not learn from her. These ladoos are looking similar to the ones she made. I am definitely going to try this.I would like to make ladoos with the sugar slightly crystalized on the outsde , is this the right consistency for that type of ladoo? Pl advise

Boondhi Laddu is prepared with different proportions. Some prepare it using one string consistency of sugar syrup and the laddu is very soft. But mostly in South India, sugar syrup is prepared to soft ball consistency and it is slightly harder.